“Low fat soup with roasted garlic. A bit labor intensive, but well worth it.”
READY IN:
2hrs
SERVES:
14
YIELD:
14 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the garlic and potatoes at the same time.
  2. Peel off only the outer, very papery skin of the garlic. Use a sharp knife to cut about 1/2 inch off the top (pointy end) of the head. Place it cut-side up in a oven-proof dish about the same size as the garlic or one opening of a muffin tin. Spray the cut surface with a bit of no-stick cooking spray. Cover it tightly with foil, and place it in a 400F oven. Bake it for 30 minutes, remove the cover, and bake for about 15 more--you will see the cloves begin to rise out of their paper a little.
  3. Allow it to cool, and squeeze, scrape, peel, or otherwise coax the roasted garlic out of the skin, into a small dish. Use half the head for this recipe. Store the remainder in the refrigerator for another recipe or to spread on warm bread.
  4. Bake the whole potatoes until done. Cool.
  5. Cut potatoes into bite sized cubes, skin and all.
  6. Sautee onion and bay leaves until onions are translucent.
  7. Add 6 cups water, bouillon cubes, rosemary, fennel seed and parsley. After bouillon is dissolved, add potatoes and garlic. Simmer 1 hour or more.
  8. Remove and discard bay leaves.
  9. Remove two cups of finished soup, add additional 2 cups of water, and puree in blender or with stick blender.Mix back into pot.
  10. Add pepper.

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